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Posted on Thu 15th July 2021

Banchan (Korean Side Dishes)

A tasty assortment of easy to make cold and hot Korean style side dishes

Cuisine

Korean

Time

20 mins

Servings

2 people

Most popular
recipe

Ingredients

  • 1 purple aubergine
The Aubergine Dressing
  • 3 garlic cloves (finely chopped)
  • 2 spring onions (chopped)
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp hot pepper flakes
  • 2 tsp sesame oil
  • 1 tablespoon toasted sesame seeds
The Other Banchan
  • 3-4 handfuls of beansprouts
  • 1 courgette
  • 1 spring onion
  • Sea salt (to taste)
  • Sesame oil
  • Kimchi on the side

Method

Preparation

Slice the purple aubergine into 3-4 cm lengths roughly 1-2cm thick, keeping the skin on.

Cooking

Place the aubergine onto a heat proof bowl and then steam for 10 minutes. Mix ‘The Aubergine Dressing’ ingredients together in a bowl and then after 8 minutes of steaming, pour the dressing over the aubergine, cover with a lid again and then steam for a further 2 minutes.

With the other namul, finely slice the courgette and then blanch in boiling water for 1 minute. Season with sesame seeds, a drizzle of sesame oil and a pinch of salt. Blanch the beansprouts in boiling water for 30 seconds and then follow the same process to season. Finely slice the spring onions and place in cold water for 10 minutes and then add to whichever banchan you prefer.

Serve with kimchi on the side. Any or all of these dishes are a perfect accompaniment to any Korean main meal.

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How to cook Banchan (Korean Side Dishes)